2 c. brown sugar
1 c. water
1/4 tsp. salt
4 eggs, beaten
4 tbsp. butter
2 c. milk
1 tbsp. vanilla
2 c. whipping cream
1 c. chopped pecans, lightly toasted

In top of double boiler combine brown sugar, water and salt. Cook until sugar is melted. Add eggs; stir and cook over hot water until thickened. Stir in butter. Cool. Add milk and vanilla. Beat whipping cream and fold into mixture. Stir in pecans, freeze in ice cream freezer. Makes 1/2 gallon ice cream.